I do not like the cold. Not. At. All. This is probably because my fingers turn purple as soon as the temps drop below 70 degrees and, for most of Winter, I cannot feel my feet. I’ve been skiing once, and it was in the middle of a storm. Bad idea. Big. Huge. The second I walked out those doors onto the mountain I immediately lost all feeling in all of my extremities, my nose, and my ears.

The only time I’m not cold? During the night. No, during the night I transform from an ice cube into hot lava, the core of the earth. My husband has affectionately nicknamed me his “little heater” during the night. It’s the kind of heat that makes you get up from bed to cool off…only to be followed by being frozen from the cold air in the room.

I know it’s the middle of Winter and ice cream is something one shouldn’t crave. But I do, often. Of course, I hold the bowl with gloves on, but I still eat it.

{I joke…but I’ve thought about it.}

Eating ice cream in the middle of the night isn’t acceptable…but I’ve thought about that too. It would certainly cool me off.

What better ice cream to eat in January when it’s dark and dreary outside? Lemon! Yellow and pretty and it makes you think of Spring.

{Although I kind of don’t want Spring to get here. That means Summer is around the corner and my A/C bill…*shudder*}

I received two huge bags of lemons over Christmas. One bag was, I think, Meyer lemons. Ohmigod those smell gooooood.

I’ve been craving lemon ice cream for awhile. It seems almost a contradictory flavor, all that dairy with the tartness of the lemon. But the sweetness from the ice cream is a wonderful combination with the lemon flavor.

I made this the “easy” way without an ice cream maker, AKA No Churn Ice Cream. I used a can of sweetened condensed milk and a container of Cool Whip. Normally, this kind of ice cream is done with whipping cream, but Cool Whip is easier, the extra sweetness pairs really well with the lemon, and I can make it fat-free. Really! It’s skinny ice cream!

Easy Skinny Lemon Ice Cream

This EASY Lemon Ice Cream is skinny! No ice cream machine is needed - just a few ingredients you stir together and freeze to make a rich and decadent, creamy lemon ice cream. Make "skinny" by using low-fat ingredients!

Ingredients

1can fat-free sweetened condensed milk— 14 ounces

2containers fat-free Cool Whip— 8 ounces each, see note

1large or 2 small lemons

1/2teaspoonlemon extract

Instructions

Stir together sweetened condensed milk, zest and juice from 1 large lemon (or 2 small ones), and lemon extract. (You can skip the lemon extract and use vanilla instead, but to give it that punch of lemon flavor you need the extract.) Fold in Cool Whip.

Place in an airtight container and freeze until hardened, at least 6 hours or overnight.

Hi, my country does not sell cool whip. I’m not sure what is it? Is it cream block?

It’s a fake whipped cream – I like to use it because you can buy it sugar-free or fat-free. You can substitute whipped cream instead: take 2 cups of cold heavy whipping cream and whip until stiff peaks form, then fold it in in place of the cool whip. It won’t be skinny, but it’ll be just as good!

I was looking for ice cream recipes and came across this one. I love lemon, and I love ice cream, so perfect combo! To my dismay I discovered that this is NOT ice cream! The title is so misleading. 🙁 There’s not even cream in it. Disappointed! Maybe it should be called frozen lemon dessert?

Just saw your notes for a cream version. Excellent! We don’t eat the artificial toxic stuff that is Cool Whip here!

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Thank you sooo much for this machine-not-required recipe! I have been searching for ways to make ice cream since my husband and I have moved to Germany and (sadly) had to leave the ice cream maker behind. This recipe turned out surprisingly creamy and a fun variation I discovered…adding blended basil leaves…weirdly herby, yet refreshing! Thanks, again!